SWEET PEPPERS

Albino  New color and taste for gourmet salads. Very early, sweet bell pepper the Albino stays white a long time before turning red. Dwarf bush produces medium-sized fruits with thick walls and good disease resistance. Suitable even for the far North. The compact size of the plants makes it suitable for small spaces and containers. 75-80 days

Baron The first widely-adapted red bell, soon to be king of the reds wherever it's grown. Impressive, 4-lobed fruits are packed with heavy, sweet flesh, and set early. High yielder. 68 days

Bell Boy Hybrid Early and abundant yields of thick- walled, mostly 4-lobed peppers that turn from deep green to red. A past ALL-AMERICA SELECTIONS WINNER. Sturdy, compact plants are resistant to tobacco mosaic virus. 70 days.

California Wonder These peppers are thick-walled and blocky, about 4 inches tall and wide, with a crisp, mild flavor and terrific sweetness. They mature from green to red on the plant, and are ideal for stuffing, slicing into rings for dips and salad toppings, and chopping into crisp bite-sized nibbles. Expect a big harvest from these vigorous plants, which reach 28 to 30 inches high. 75 days

Chablis Early maturity means early rewards from this easy-care variety, which thrives in full sun to produce blocky, 4" by 3" fruits on plants 18 to 24" tall. Popular for fresh salsa, salads, frying, stuffing, roasting and pickling. Weighty fruits are supersweet, with thick walls that hold their shape and slice like a dream. High yields look picture-perfect as they ripen from white to orange to brilliant red. Especially resistant to Tobacco Mosiac Virus and Bacterial Leaf Spot. 60 days

Chinese Giant  Burpee introduced this first of the truly giant bells in 1900. It was twice as big as the largest bell pepper of its day. Plants are a compact 24" tall. Fruits are usually 4" by 4", but Mr. Burpee pointed out that if you thin the fruits, they can grow 5" across and 6" long. Truly remarkable then, and now. Heirloom. 80 days

Corno di Toro Rosso (Red)  This delicious heirloom Italian sweet frying pepper is named "bull's horn" for its distinctive twisted shape! The huge 8-inch fruits mature from glossy green to dark red, and have a taste both sweet and tangy. Try the pepper used in Italian sauces for generations by immigrants who introduced it to this country many decades ago! 75 days

Corno di Toro Giallo (Yellow)  This long, curved pepper was named for a bull’s horn. Corno di Toro has a complex flavor: somewhat sweet, with a touch of heat. An heirloom variety from Italy, Corno is popular with Italian chefs and homemakers alike. Tall, sturdy plants produce lots of attractive 8” to 10” fruit. We offer two colors - Rosso (red) and Giallo (yellow) for your culinary pleasure. This is one versatile pepper: great raw, (in salads or stuffed), terrific grilled with olive oil or at room temperature dressed with capers, anchovies, chopped garlic and tiny Sicilian olives. 75 days

Friariello The classic small frying pepper (hence its name) used throughout Italy and especially associated with the Campania region. This variety is well known for its strong production and great flavor. The 4-5 inch long tapered peppers are thin skinned and ideal for frying, often used green, but can be ripened to a deep red. 67 days

Fushimi  The traditional sweet chili pepper from Japan widely used in Asian cooking at its green stage, especially in tempura. Full flavored, measures 6" long, with thin deep green walls that will eventually turn glossy red. Hard to find variety for Asian cooking but also great for many types of cooking. 65-70 days from transplant.

Giant Marconi Hybrid 2001 All-America Selections Winner. This is one of the biggest Italian-type sweet peppers that you’ll find anywhere. Peppers turn from green to red, and at 8" long with a lobed tip. They are sweetest when red and are good for salads, but really are outstanding when grilled or roasted. 63 days.

King Arthur Hybrid  Very large, 4-lobed blocky bell pepper is hard to beat for its earliness and large size. Fruit becomes 4 1/2 -in. long and wide and seems to set well even in heat. Plants provide good foliage cover and are resistant to two types of bacterial spot and three pepper viruses. 60 days green; 75 days red.

Large Red Pepper [Introduced before 1860.] Shaped like bonbons, these little cherry peppers are a good size for lunch box treats, and they are great for pickling, canning, and stuffing. Bushy 20" plants bear dark crimson-red 1"x1-1/2" fruits.  70 days

Merlot  Liven up the salad bowl and make those stir-fries sing -- smoky purple Merlot is here! This very large, thick-walled bell sports deep violet tones with a crisp-sweet bite, just mouth-watering whether sliced into rings or presented in its glorious entirety. This 18- to 24-inch-tall plant is highly resistant to tobacco mosaic virus (TMV) and bacterial leaf spot (BST), setting huge yields on healthy, lush foliage that offers good protection to the young bells. The fruit begins green, then turns white, and finally begins acquiring the purple stripes and strokes that will cover it by maturity. 65-70 days

Orange Sun Beautiful deep orange bell pepper is from 4 to 5 inches long and not quite as wide. Thick walls and very sweet flavor make this a wonderful addition to salads, stir-fries, or any use when gorgeous color and sweet taste are desired. 80 days.

Pepperoncini is very popular for pickling. It is found in pizzerias, salad bars and sandwich shops This delcious Greek pepper grows on plant that matures to approximately 30". The pepper is delicious and sweet, A high-yielding plant, it produces an abundance of these versatile peppers. The Pepperoncini Pepper is sweet and have a very mild heat. Peppers are harvested at 2-3" and are great for pickling. They add zing to salads and for sweet, mild salsas. Excells in cold climates with short seasons! Matures 65 days.

Purple Beauty  This is a beautiful and very rare purple bell pepper that produces blocky 3 by 3 inch colorful bell peppers that begin as an emerald green and mature to a stunning Eggplant purple in color, Purple Beauty is the best open pollinated purple bell pepper on the seed market due to its beauty, reliability, high yield and disease resistance. This bell pepper variety is resistant to TMV (Tobacco MosaicVirus) and is very easy to grow in virtually any climate. Having very thick, meaty walls, this bell pepper is ideal for slicing; stir fry or adding color to salads. 70-75 days

Shishito Shishito sweet peppers are a long-time favorite variety in Japanese markets. A fine pepper from Japan and very popular. Shiny green fruits are crisp and thin, about 3" x 1". A perfect balance of flavor and spice between that of a bell pepper and a mild chili pepper. These 3"-4" long peppers with wrinkled skin are used in tempura, yakitori or stir-fries. High in vitamins A and C, these peppers are hotter than bell peppers, but not as hot as chili peppers. 60 days

Stavros Greek Pepperonici  This pepper is considered by many to be the finest pepperoncini available. A Greek heirloom, sweet, with just a touch of spice. Classic long, square shape, flesh turns red/orange when fully ripe. Very rare find. 72 days

Super Red Pimento Earlier, larger, and more disease resistant than the original Pimento. Fruit is 5-3/4 inches wide and 3-1/4 inches deep with extra thick, sweet flesh that turns from green to red. 70 days.

Sweet Banana Profuse harvests of 5-1/2 to 6 inch long, tapered peppers that are wonderful fried or cut up into salads. Light green at first, they turn yellow and orange, and finally ripen to red. Compact plants. 72 days.

Sweet Chocolate  Plant produces good yields of large chocolate red sweet peppers. Peppers are very sweet, have thick walls, and turn from green, to chocolate when mature. The interior walls are brick red. Plant has green stems, green leaves, and white flowers. Excellent fresh in salads. A gourmet variety from the USA. 80 days

Zsa Zsa A blocky pepper with very thick walls, Zsa Zsa is ideal for stuffing. The Hungarian type fruit are 5" by 3" and somewhat conical. Plants are open and of medium height and the fruit color transfers from creamy, to golden, and eventually to red

HOT PEPPERS

Anaheim This moderately pungent fruit is deep green, but turns red at full maturity. Very smooth peppers are 7-1/2" long and 2" wide and borne on tall, productive plants that offer good foliage cover for the fruit. Excellent for canning, freezing or drying. 75 days.

Ancho/Poblano  When fresh and still green, these mildly hot, heart-shaped peppers are stuffed and made into chiles rellenos. When mature they are dark, rust red, richly flavored, and often dried and ground into chili powder. Peppers become 4 inches long, tapering to a blunt point. Wrinkled skin takes on even more character when dried. May be strung into long ropes or made into wreaths. 76 to 80 days.

Big Chile This is the first hybrid Anaheim-type chile we know of, and it is significantly more productive with much larger fruit than other Anaheim varieties. Huge crops of 8 to 10-inch long, 4-ounce fleshy peppers appear over a lengthy harvest period. This is the classic 'California green chile' used for roasting, peeling, and including into cooked dishes. Very mild pungency. 68 days.

Chile de Arbol  Meaning a 'tree like' plant with thick woody stems. Peppers are a delicate, slender, cayenne dark-red variety growing up to 3 inches long but thin. Bright brick red colour. From the Oaxaca, Jalisco and Nayarit regions of Mexico. Also known as Cola de rata, Rat's Tail or Cow Horn. Known in Mexico as the Birds Beak chilli. 80-90 days

Chiltepin  As the only wild native chile to the US, the Chiltepin is sometimes called the “mother of all peppers.” Known by many names—Chiltepin, Chile Tepin, Chile del Monte, Chillipiquin, a’al kokoli (O’odham), Chiltepictl (Nahuatl), Amash (Mayan)—the Chiltepin is widely used throughout the southwestern region of the US.  This pepper grows naturally in canyons from West Texas through southern Arizona.This is a tiny pea-shaped chile that is no more than 1/4 inch long and wide. They are among the hottest peppers available, measuring about 100,000 Scoville units. The plants can grow to 4 feet and are capable of living for years where the climate allows. These fiery little red peppers are popular for spicing up soups and bean dishes. 95 days.

Chimayo  Plant produces heavy yields of 4" long hot peppers. Peppers are hot and turn from green to red when mature. Plant has green stems, green leaves, and white flowers. Developed by the New Mexico State University. 75 days

Ciliegia Picante  Don't let the name fool you. This little pepper's name translate roughly to 'little cherry', but the locals also know it as Baccio de Satana, or 'Satan's Kiss'. An Italian golf ball sized red pepper that is actually quite spicy, traditionally stuffed with anchovies and mozzarella then grilled. Excellent for pickling.  A premium Italian heirloom not often seen here in the U.S.  It loses about 60% of its heat when cooked. 85 days.

Congo Trinadad  In Trinidad, habanero pepper relatives are called 'Congo peppers,' and this one is an extra-large red habanero type. At 2 inches long and wide, its peppers are significantly bigger and more ribbed than the typical red habanero. They are also intensely hot and extremely productive, with large harvests of peppers that continue to form as long as weather permits. 80 days.

Garden Salsa Hybrid produces smooth, 7 to 8 in. fruits with medium heat, great flavor. Disease resistant plants produce big yields. 73 days

Golden Greek Pepperocini  This strain from Greece is somewhat rare and prized by those who want the peppers for pickling. Because they are smaller and lighter in color than the regular Pepperoncini, homemade jars of these golden peppers look more like the commercial product. Same thin-walled, slightly wrinkled shape, and mildly hot flavor as the other Pepperoncini, and the perfect addition to Greek salads. 62 days.

Guajillo  Plant produces good yields of 3 ¼" long by ¾" wide hot peppers. Peppers turn from green to an orange-red-brown color when mature. Plant has green stems, green leaves, and white flowers. Guajillo means "little gourd" for the rattling sound the seeds make in dried pods. Excellent for salsa or sauces. Also good for drying. 85 days

Habanero A blistering hot pepper 40 times hotter than Jalapeno! Among the most potent ones we sell. Wrinkled fruit is 1 inch long and 1-1/2 inches wide, with a tapered end. Peppers begin as light green then turn to golden-orange and are loaded onto 36 inch tall plants. Thrives best in warm southern climates. 90 to 100 days.

Hatch/Riestra Grown from seeds of a chile reistra of Hatch chiles purchased in the New Mexico growing area.  When used for cooking, they were quite hot.

Holy Mole  2007 ALL AMERICA SELECTIONS WINNER. The first hybrid pasilla pepper, which is best known for its distinctive nutty and spicy flavor in mole sauce. 7 to 9-inch long peppers start out green then mature to a dark chocolate color. They may be used fresh or dried, adding rich, smoky flavor but very little heat to dishes. High-yielding plants are resistant to 2 types of pepper virus. 80 days.

Hot Banana (Hungarian Yellow Wax). Spicy, fairly hot banana-shaped fruits, 6-8" long and 2" across. Matures from light yellow to bright red. 67 days

Inferno  Hybrid Hungarian hot wax pepper. Very productive plants bear 8-inch long, very hot banana peppers with medium-thick flesh. They mature from yellow to red and are larger than older, open-pollinated types of Hungarian Wax. Great for pickling. 60 days.

Jalapeno Fiery, thick-walled peppers grow 3" long and 1-1/2" wide, with rounded tips. Dark green at first, then turning red. Good for fresh use or pickling; famous for nachos and other Tex-Mex dishes. 75 days.

Jaloro This is the first yellow jalapeno pepper developed, from the Texas Agricultural Extension Service. Fruit is a beautiful golden yellow before turning orange then red, making for a beautiful show on the compact plants. Peppers are just as hot as regular jalapenos. As a bonus, plants are resistant to six viruses that threaten peppers. 70 days.

Kung Pao Hybrid Oriental hot pepper is just right for making Kung Pao Chicken or other Asian stir-fried dishes. The tall plants are quite a sight when they become absolutely loaded with 4.5" long, slightly curved skinny peppers that mature from green to a brilliant red. They are thin-walled for easy drying, or may be used fresh for adding inviting flavor to a dish. 85 days.

Mariachi 2006 ALL-AMERICA SELECTIONS WINNER. An improved Santa Fe Grande type that offers earliness, superior size, milder flavor, and higher yields. Fleshy peppers, 4 in. long and 2 in. wide, ripen from yellow to red and have 500 to 600 Scoville units.  These peppers mature from green to yellow to red, and may be picked yellow with no loss of flavor or heat. They arise all over robust little 18- to 24-inch plants, demonstrating good staying power in the garden and after harvest.  Use them for salsas, sauces, and pickling, or try them stuffed and then grilled. Vigorous plants set fruit continuously throughout the season. 66 days

Mexibell This unique hybrid pepper combines the characteristics of bell and hot peppers to produce a medium hot bell. Mexibell bears large, flat, wide, bell shaped peppers that mature from green to red. Remove the seed core and ribs for milder taste. An All America winner, it grows well throughout the country. 75 days

NuMex Big Jim The largest of New Mexican varieties, this pepper has pods up to 12 inches long that weigh as much as 4 ounces. Their size makes them a favorite for chile rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions. 80 days.

Pasilla Pronounced pah-see-ya, this variety is the third member of the holy trinity of chillis used in most Mole recipes. Pasilla means little raisin in Spanish, and is an indication of the fruity tones that you can expect from this long, thin and wrinkled variety. Flesh is medium, and flavor is somewhere in between that of a Mulato and an Ancho, but is slightly hotter. Heat level is medium.  The true pasilla pepper is a long, thin pepper 7 to 12 inches long by 1 inch in diameter. Pasillas turn from dark green to dark brown as they mature. 80 days

Patagonia An Hispanic heirloom grown in Patagonia, AZ. The cone-shaped chiles stand up on the plants, and are yellow with some purple mottling, ripening to orange then red. Used to make a thin hot sauce by blending with vinegar. Medium-hot. 1".  80-90 days

Pico de Gallo  "Rooster's beak" A salsa chile from Mexico. Hot, with heat that builds in the mouth over time. 1/3" wide and 2.5" long.  A winner from Native Seed Search, Pico de Gallo is a bit late but when it starts bearing, it is non-stop. Just standing over these 30" bushes and picking the ripe peppers makes your face feel hot and nose tingle.  It has a heat that "builds". 80-90 days

Pico de Pajaro  "Bird's beak". From Yecora, Sonora. The knobby fruit are often curved. Mild in heat. Almost 1" wide and 5-5" long. Another winner from Native Seed Search.   Closely related to Cayenne and Chile de Arbol. 80 days

Poblano see Ancho

Sahuaro  This large green chile pepper is a more vigorous version of Big Chile II and is the new generation of this popular type of pepper. Stronger, disease-resistant plants yield big and early harvests of huge chiles that can become 9 inches long. On average, pungency is a mild 500 Scoville Units. These peppers are great for roasting or used fresh in all your favorite salsas and spicy dishes. 68 days.

Serrano Very hot chile called for in many recipes. Candle-flame shaped fruit are 2-1/4 inches long, green, then red at full maturity. Borne on attractive 30 to 36 inch erect, branching plants. Suitable for salsas and sauce recipes as well as eating fresh. Vigorous bearer. 75 to 80 days.

Super Chili Hybrid ALL-AMERICA SELECTIONS WINNER for 1988. The first hybrid chili pepper bred for increased yields and ornamental appeal. 2-1/2 inch cone shaped peppers have a thin, hot flesh that changes from green to orange to red. Borne upright on the semi-compact plant. Use fresh or dried in peppery ethnic dishes. 75 days.

Tabasco  Fiery hot, this is the one that has made Tabasco sauce famous. Green leaf strain that grows best in the South and East. Light yellow-green peppers turn to red and grow on tall plants. It makes great pepper vinegar. Tabascos rate from 30,000 to 50,000 on the Scoville scale of heat levels, and are the only variety of chili pepper whose fruits are "juicy"; i.e., they are not dry on the inside. Unlike most chilis, tabasco fruits grow up, rather than hanging down from their stems.80 days.

Tepin see Chiltepin

Thai Hot Extremely hot variety originally from Thailand. Plants become covered with 1-1/2 inch long peppers that are green at first but ripen to red. Both colors appear on the plant at the same time making this variety ornamental as well as edible. Thin fleshed peppers are used especially in Oriental dishes. 90 days.

Thai Little Red Chilli Pepper  The fiery hot tiny bird pepper from Thailand. Small plants are great in pots. The fruit is great in many South Asian recipes.  The legendary Thai "Prik Kee Nu'" chile pepper, AKA the Indonesian "Cabe Rawit." These little peppers are about an inch long and very hot. Green ones are not ripe, and red are ripe, but you eat either one and mix them together for color.  Red ones are sometimes dried and ground then put on the table as a condiments. Used in many Thai soups and curries 90 days

Twilight (Numex Twilight)   An ornamental piquin-type chile with green leaves and purple fruit that ripens to yellow, orange, and then red. This variety has fruit in all four color states at the same time. Although edible and full of flavour, Chili Pepper Numex Twilight also makes an eye-catching ornamental pot plant indoors or in containers on the patio. 120 days.